Name: Spicy Korean-Mexican fusion grilled corn on the cob
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 ears of corn, husks removed; 1/4 cup mayonnaise; 2 tbsp gochujang paste; 1/4 cup cotija cheese, crumbled; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges

Spicy Korean-Mexican fusion grilled corn on the cob

3.89 (16)

Gochujang elotes are a unique twist on the classic Mexican street food. Grilled corn is slathered with a spicy gochujang sauce, then topped with cotija cheese, cilantro, and a squeeze of lime for a flavorful and satisfying dish.

Ingredients

4 ears of corn, husks removed
1/4 cup mayonnaise
2 tbsp gochujang paste
1/4 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges

Directions

Preheat grill to medium-high heat.
In a small bowl, mix together the mayonnaise and gochujang paste until well combined.
Brush the corn with the spicy mayo mixture, ensuring it is evenly coated.
Place corn on the grill and cook for 10-15 minutes, turning occasionally, until charred and cooked through.
Remove corn from the grill and sprinkle with crumbled cotija cheese and chopped cilantro.
Serve hot with lime wedges on the side for squeezing over the corn.

Interesting Facts

Gochujang is a Korean fermented chili paste that adds a rich, spicy flavor to dishes.

Elotes are a popular street food in Mexico, typically made with grilled corn, mayonnaise, chili powder, and cheese.

The combination of Korean and Mexican flavors in this dish creates a unique and delicious fusion recipe.